Saturday Salad
July 13, 2015
My brother-in-law, Russell, sent me this Saturday Salad recipe that he made. Little did he know, I've made this salad for years. It's one of my all time favorites. I prepare everything ahead in the morning. It's from “The Cuisine of California” by Diane Rossen Worthington, which was given to me by my friend Barbie. The chicken breasts are first marinated and then baked, and the juices from the baked chicken are used as the basis the fragrant vinegar-garlic dressing.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings as a main course
Ingredients
½ pound pancetta or bacon, sliced
Marinade
1 Tablespoon fresh tarragon, chopped
Salad
2 whole chicken breasts, boneless, skinless
¾ cup Basic Vinaigrette (recipe to follow)
¼ pound mushrooms, thinly sliced
1 large tomato, peeled and cut into bite-size pieces
2 Tablespoons chives or green onions, finely chopped
Basic Vinaigrette
Directions
1Preheat oven to 350°. Toast walnuts in oven for 7 – 10 minutes.
2Cook pancetta in medium skillet until crisp and slightly brown. Drain on paper towels. Crumble pancetta and reserve.
3Combine the marinade ingredients in a medium bowl. Place chicken breast in marinade and marinate for at least 30 minutes in refrigerator.
4Put chicken in baking dish and cover with foil. Bake for 20 minutes at 350°. Remove from oven, let cook, and cut into 2” pieces. Reserve the juices from chicken.
5In a small bowl combine chicken juices with the garlic and vinaigrette, taste for seasoning.
6In a medium bowl combine the pancetta, endive, mushrooms, tomato, and chives. Add chicken breasts and walnuts.
7Make the Vinaigrette.
8Pour dressing over salad; toss and serve immediately.
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